What is Birrieria Y Taqueria Lopez's health inspection score?

Birrieria Y Taqueria Lopez has a SafeDine safety score of 91 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Birrieria Y Taqueria Lopez last inspected?

Birrieria Y Taqueria Lopez was last inspected on February 27, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Birrieria Y Taqueria Lopez have?

Birrieria Y Taqueria Lopez has 25 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Birrieria Y Taqueria Lopez safe to eat at?

Yes, Birrieria Y Taqueria Lopez has an excellent safety record with a score of 91/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Birrieria Y Taqueria Lopez serve?

Birrieria Y Taqueria Lopez serves Mexican cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Birrieria Y Taqueria Lopez

Name: Birrieria Y Taqueria Lopez
Address: 2705 W 59TH ST, Chicago, 60629
Rating: 91

2705 W 59TH ST, Chicago

Last Inspected: 2/27/2026

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0Excellent

Mexican•Chicago

Ranked #437 of 1000 in ChicagoBetter than 84% of mexican restaurants

Stable

5 inspections

Last: Feb 27, 2026

high confidence

Directions Order

Inspections

Clean Rate

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-11

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Inspection Timeline

+3 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 89/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (91/100) which is computed during our regular data sync.

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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2705 W 59TH ST, Chicago, IL 60629

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Violation Timeline

Jun 2022

1 inspections

1 high priority

1 intermediate

9 basic

Jun

Aug 2023

1 inspections

1 intermediate

3 basic

Mar 2024

1 inspections

1 high priority

2 basic

Mar

Jan 2025

1 inspections

1 intermediate

2 basic

Feb 2026

1 inspections

4 basic

Feb

Inspection History

5 records on file

5 Canvass

Feb 26

Canvass InspectionLatestPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED DAMAGED GASKET ON TWO DOOR UPRIGHT COLD HOLD UNIT. INSTRUCTED PERSON IN CHARGE TO REPAIR/REPLACE AND MAINTAIN.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED THREE COMPARTMENT SINK IN UPSTAIRS AND DOWNSTRAIRS PREP AREAS NOT LABLED DESIGNATING COMPARTMENTS FOR WASH-RINSE-SANITIZE. INSTRUCTED PERSON IN CHARGE TO LABEL AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED PEELING PAINT ON BASEMENT CEILING ABOVE THREE COMPARTMENT SINK. INSTRUCTED PERSON IN CHARGE TO REPAIR AREA TO BE SMOOTH AND EASILY CLEANABLE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BLOWN LIGHT BULB IN HOOD SYSTEM. INSTRUCTED PERSON IN CHARGE TO REPLACE AND MAINTAIN.

Base deductions−8 pts

Jan 25

Canvass InspectionPass

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

35APPROVED THAWING METHODS USED−5
FROZEN BEEF TONGUE IMPROPERLY THAWING AT ROOM TEMPERATURE AT 2-COMPARTMENT SINK IN BASEMENT PREP AREA. INSTD TO UTILIZE PROPER THAWING PROCEDURES AND MAINTAIN THAW (EX, UNDER COLD RUNNING WATER OR UNDER REFRIGERATION)

Basic (2)

−4 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
WIPING CLOTHS IMPROPERLY STORED ON COUNTER. INSTD TO STORE WIPING CLOTHS IN SANTIZING SOLUTION WHEN NOT IN USE
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
LARGE GARBAGE CANS BEING USED TO STORE RAW BEEF AND GOAT IN WALK IN COOLER. INSTD TO REMOVE AND USE PROPER FOOD GRADE CONTAINERS.

Base deductions−9 pts

Mar 24

Canvass InspectionPass

1 High2 Basic

3 total1 risk factor

81/100inspection score

−14 pts

High Priority (1)

−10 pts

6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
EMPLOYEE OPEN BEVERAGE IN PREP AREA. INSTD TO HAVE CLOSED BEVERAGE CONTAINERS AND MAINTAIN

Basic (2)

−4 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
SMALL LEAK AT PIPE UNDERNEATH 2-COMPARTMENT SINK IN BASEMENT. INSTD TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
DAMAGED/BROKEN FLOOR TILES IN FRONT OF WALK IN COOLER AND IN BASEMENT PREP AREA. INSTD TO REPAIR SO AS FLOOR TO BE SMOOTH, EVEN, AND EASILY CLEANABLE

Base deductions−14 pts

Risk factor bonus (1× +5)−5 pts

Aug 23

Canvass InspectionPass w/ Conditions

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOODS HELD AT IMPROPER INTERNAL TEMPERATURES REAR WALK COOLER, SUCH AS 80 LBS OF BEEF TONGUE AT 63.5F. MANAGER DISCARDED AND DENATURED A TOTAL 80LBS AT $200. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED FOOD STORED IN PLASTIC GROCERY BAGS IN THE COOLER. MANAGEMENT INSTRUCTED TO USE PROPER FOOD GRADE STORAGE BAGS AND CONTAINERS ONLY.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DAMAGED CONCRETE FLOOR UNDER INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED FOOD SERVICE SANITATION MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.

Base deductions−11 pts

Jun 22

Canvass InspectionPass

1 High1 Med9 Basic

11 total

67/100inspection score

−33 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SIGN AT HAND WASHING SINKS IN BASEMENT PREP AREA AND BASEMENT WASHROOM. INSTRUCTED MANAGER TO PROVIDE HAND WASHING SIGNS AT ALL HAND WASHING SINKS USED BY EMPLOYEES.

Intermediate (1)

−5 pts

35APPROVED THAWING METHODS USED−5
OBSERVED RAW BEEF THAWING ON DRAINBOARD OF 2-COMPARTMENT SINK IN BASEMENT PREP AREA. INSTRUCTED MANAGER TO PROPERLY THAW IN REFRIGERATOR, UNDER COLD RUNNING WATER OR PART OF COOKING PROCESS.

Basic (9)

−18 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED SOILED WIPING CLOTHS STORED ON STEAM TABLE. INSTRUCTED MANAGER TO STORE WIPING CLOTHS IN SANITIZING SOLUTION BETWEEN USES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED NO STOPPERS FOR 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO PROVIDE ADEQUATE STOPPERS AND MAINTAIN.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED MULTI-USE POTS TOO LARGE TO SUBMERGE IN 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO PROVIDE ALTERNATIVE METHOD TO WASH, RINSE, AND SANITIZE ALL LARGE EQUIPMENT.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAK UNDER BASIN OF HAND WASHING SINK IN BASEMENT. INSTRUCTED MANAGER TO REPAIR.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED WASTE RECEPTACLE IN FIRST FLOOR AND BASEMENT WASHROOMS. INSTRUCTED MANAGER TO PROVIDE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DUST BUILDUP ON WALLS AND CEILINGS, DEBRIS ON FLOOR ALONG WALLS AND IN ALL CORNERS IN FIRST FLOOR AND BASEMENT PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED OPENINGS IN CEILING ABOVE 3-COMPARTMENT SINK IN FIRST FLOOR PREP AREA AND PEELING PAINT ON CEILING ABOVE 2-COMPARTMENT SINK IN BASEMENT PREP AREA. OBSERVED DAMAGED FLOOR TILES IN BASEMENT PREP AREA. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED NO MECHANICAL VENTILATION IN BASEMENT WASHROOM. INSTRUCTED MANAGER TO PROVIDE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLER TRAINING FOR ONE MALE EMPLOYEE. ALL FOOD HANDLERS MUST PROVIDE FOOD HANDLER TRAINING.

Base deductions−33 pts

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Data source: Chicago CDPH · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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